Thursday, March 7, 2013

Kale and Quinoa Salad

It's March, which means that every store is filled with everything green! In addition to, I have been filling my plate with more greens than ever. It's springtime and produce is more beautiful than ever. Though kale is far from new, I feel it is just finding it's way as we seem to see kale on more and more menus. In the past couple of weeks I have dined on a kale and quinoa salad here in Phoenix at Chelsea's Kitchen, and another amazing kale salad in NYC at Birreria, which featured pomegranate seeds and grapefruit slices. I decided to combine to two ideas and make one super salad!!

Kale & Quinoa Salad

  • 2 tbsp. freshly squeezed lemon juice
  • 1 tbsp. honey or agave nectar
  • 2 tbsp. olive oil
  • 1/2 cup quinoa
  • 1 cup water
  • 2 bunches kale
  • 1 cup water
  • 1 pomegranate, seeded
  • 1/2 cup crumbled goat cheese
  • 1/2 cup walnuts, toasted
  • Salt and pepper

To make the dressing, whisk the lemon juice, olive oil, and honey together. Add salt and pepper to taste. Set aside.

Prepare the quinoa. Combine 1 cup water with 1/2 cup quinoa. Bring to a boil, then reduce heat and simmer for 15 minutes until quinoa is cooked.

While the quinoa cooks, prepare the kale by removing any thick stems. Tear into bite sized pieces. Add 1 cup water and the kale into a large pan. Cover and cook on medium high to steam the kale for 5 minutes. Drain the liquid and set the kale aside to cool. 

Once the quinoa and kale are cooked and cooled to room temperature, combine in a larger bowl. Add goat cheese, walnuts, and pomegranate seeds. Toss to combine. Add dressing and salt and pepper as needed.

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